Flavor system and method for making beverages

ABSTRACT

A method of making a flavored beverage includes combining water and a plurality of flavor compounds in an amount sufficient to impart the flavor of a wine, a whiskey or a beer. A kit for making a flavored beverage can include a plurality of flavor compounds, a quantity of yeast, a quantity of sugar and a container.

BACKGROUND

Beverages, including alcoholic beverages are produced through the world,but shipping beverages can be cost prohibitive due to the weightthereof. Typically, beverages include about 90 to 95% water, which is asignificant portion of the weight. Thus, the ability to create beveragesas needed by the addition of water to a concentrated mixture of flavorssaves significantly on costs of storage and shipping.

Moreover, stocking a bar with a large variety of fermented drinks suchas beers, wines, champagnes, and liquors can be cost and spaceprohibitive. In addition, the time and ingredients necessary to fermentand form various crafted beverages such as beers, wines and liquors canbe lengthy and expensive.

Thus, a flavor system, method and apparatus for making a variety ofbeverages that taste like various crafted beers, wines, champagnes, andliquors, in particular whiskeys and scotches, is desirable.

SUMMARY

A method of making a beverage having the flavor of beer, the methodcomprising: adding at least one flavor compound selected from a firstgroup of compounds, the first group of compounds consisting of3-methylbutanol, 2-methylbutanol, 2,3-butanedione, vanilline,2-methylpropanol, 3-methylbutanal, 2,3-pentanedione, 2-methylpropanal,2-methylbutanal, furaneol, 2-aminoacetophenone, and ethylfuraneol to aquantity of water, wherein the at least one flavor compound selectedfrom the first group is added in an amount ranging from about 0.1 μg/lto about 5,000,000 μg/l; adding at least one flavor compound from asecond group of compounds to the quantity of water, the second groupconsisting of 2-phenylethanol, 2-phenylacetic acid, 2-phenylethylacetate, phenylacetaldehyde, myrcene, geraniol, and linalool, whereinthe at least one flavor compounds selected from the second group isadded in an amount ranging from about 1 μg/l to about 75,000 μg/l; andadding at least one flavor compound from a third group of aromacompounds to the quantity of water, the third group consisting of hopsextract, tetra-iso-extract 10%, rho-iso-extract 10%, isomerized hopextract 30%, cis-isohumolone, trans-isohumolone, cis-isocohumulone,trans-isocohumulone, isoadhumulone, and comultifidolglycoside, whereinthe at least one flavor compounds selected from the third group is addedin an amount ranging from about 1 μg/l to about 30,000,000 μg/l. Theflavor compounds are included in an amount sufficient to form a beveragehaving the flavor of beer without the need for brewing, fermentation, ordistillation.

A method of making a beverage having the flavor of wine, the methodcomprising: adding at least one flavor compound from a first group offlavor compounds to a quantity of water, the first group consisting ofacetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate,ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate,(E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane,trans-ethyl cinnamate, ethyl decanoate, and ethyl propanoate, whereinthe at least one flavor compound from the first group is added in anamount ranging from about 0.1 μg/l to about 50,000 μg/l; adding at leastone flavor compound from a second group of flavor compounds to thequantity of water, the second group consisting of whiskey lactone,2-methoxyphenol, 4-allyl-2-methoxyphenol,5-pentyldihydrofuran-2(3H)-one, 4-ethyl-2-methoxyphenol,4-methyl-2-methoxyphenol, 4-propyl-2-methoxyphenol,5-hexyldihydrofuran-2(3H)-one, 2-methoxy-5-methylphenol, and2,6-dimethoxyphenol, wherein the at least one flavor compound from thesecond group is added in an amount ranging from about 0.1 μg/l to about2,000 μg/l; adding at least one flavor compound from a third group offlavor compounds to the quantity of water, the third group of flavorcompounds consisting of tartaric acid, succinic acid, lactic acid,citric acid, galacturonic acid, pyruvic acid, malic acid, and aceticacid, wherein the at least one flavor compound from the third group isadded in an amount ranging from about 1,000 ng/l to about 10,000,000m/l; and adding at least one flavor compound from a fourth group offlavor compounds to the quantity of water, the fourth group of flavorcompounds consisting of tannic acid, oak extract, trans aconitic acid,cis-aconitic acid, ellagic acid, caftaric acid, caffeic acid,castalagin, coutaric acid, fertaric acid, gallic acid,quercetin-3-O-galactoside, syringetin-3-O-glucoside,quercetin-3-O-glucuronide, kaempferol-3-O-glucoside,isorhamnetinglucoside, and grape seed extract, wherein the at least oneflavor compound from the fourth group is added in an amount ranging fromabout 50 μg/l to about 10,000,000 μg/l. The flavor compounds areincluded in an amount sufficient to form a beverage having the flavor ofwine without the need for fermentation.

A method of making a beverage having the flavor of whiskey, the methodcomprising: adding at least one flavor compound selected from a firstgroup of compounds, the first group of compounds consisting of3-methylbutanol, 2-methylbutanol, 2,3-butanedione, vanilline,2-methylpropanol, 3-methylbutanal, 2,3-pentanedione, 2-methylpropanal,2-methylbutanal, furaneol, and ethylfuraneol to a quantity of water,wherein the at least one flavor compound selected from the first groupis added in an amount ranging from about 0.5 μg/l to about 10,000,000ng/l; adding at least one flavor compound from a second group of flavorcompounds to a quantity of water, the second group consisting ofacetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate,ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate,(E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane,trans-ethyl cinnamate, ethyl-3-phenylpropanoate, ethyl decanoate, andethyl propanoate, wherein the at least one flavor compound from thesecond group is added in an amount ranging from about 1 μg/l to about300,000 μg/l; adding at least one flavor compound from a third group offlavor compounds to the quantity of water, the third group consisting ofwhiskey lactone, 2-methoxyphenol, 4-allyl-2-methoxyphenol,5-pentyldihydrofuran-2(3H)-one, 4-ethyl-2-methoxyphenol,4-methyl-2-methoxyphenol, 4-propyl-2-methoxyphenol,5-hexyldihydrofuran-2(3H)-one, 2-methoxy-5-methylphenol, and2,6-dimethoxyphenol, wherein the at least one flavor compound from thethird group is added in an amount ranging from about 1 μg/l to about50,000 μg/l; adding at least one flavor compound from a fourth group offlavor compounds to the quantity of water, the fourth group of flavorcompounds consisting of tannic acid, oak extract, trans aconitic acid,cis-aconitic acid, ellagic acid, and lyoniresinol, wherein the at leastone flavor compound from the fourth group is added in an amount rangingfrom about 100 μg/l to about 5,000,000 μg/l; and adding at least oneflavor compound from a fifth group of flavor compounds to the quantityof water, the fifth group of flavor compounds consisting of4-ethylphenol, 4-methylphenol, 3-methylphenol, 2-methylphenol,3-ethylphenol, 2-ethylphenol, and phenol, wherein the at least oneflavor compound from the fifth group is added in an amount ranging fromabout 1 μg/l to about 20,000 μg/l. The flavor compounds are included inan amount sufficient to form a beverage having the flavor of whiskeywithout the need for distillation, fermentation and/or aging.

A kit for making a carbonated flavored beverage includes (a) at leastone flavor compound from a first flavor group; (b) at least one flavorcompound from a second flavor group; (c) at least one flavor compoundfrom a third flavor group; (d) at least one flavor compound from afourth flavor group; (e) at least one aroma compound from a first aromacompound group; (f) at least one aroma compound from a second aromacompound group; (g) at least one aroma compound from a third aromacompound group; (h) at least one aroma compound from a fourth aromacompound group; (i) at least one aroma compound from a fifth aromacompound group; (j) at least one aroma compound from a sixth aromacompound group; (k) a quantity of yeast; (l) a quantity of sugar; and(m) a container sized to contain the flavor system, yeast, sugar and aquantity of water. Each of the flavor compound groups imparts adifferent flavor or aroma of a beer or a wine such that the flavorcompounds can be mixed in different quantities and combinations to forma beverage having the flavors and aromas of a desired beer or wine inless than about 10 days.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a flow chart showing the method of making a beverage using aflavor system as described herein.

FIG. 2 is a flow chart showing a second embodiment of a method of makinga beverage using a flavor system as described herein.

FIG. 3 is a diagram of an apparatus for making a beverage using a flavorsystem as described herein.

FIG. 4 is an illustration of a kit including the flavor system asdescribed herein.

DETAILED DESCRIPTION

Flavor perception of a consumable product is defined as the combinedimpression of specific aroma, taste and trigeminal compounds along withentities that evoke mouth feel impressions such as astringency, mouthcoating, fullness, etc. Aroma compounds are volatiles that interact witholfactory receptors in the nose evoking a signal to the braininterpreted as smell, while the five basic tastes are elicited byinteractions of tastants with specific taste receptors for salt, sweet,bitter, sour and umami tastes, respectively.

In general, out of the many hundreds of chemical entities that are foundin natural products, especially those of agricultural origin that mayalso have been subjected to additional fermentation or prolongedstorage, only an order of ten may be responsible for aroma, taste andmouthfeel. State of the art separation, isolation and chemical analysistechniques have allowed the identification and quantification offlavor-relevant compounds out of the many hundreds that may be detectedin a natural product. This sophisticated approach, called “sensomics,”has been used extensively for the compositions and methods described inthis application.

A flavor that mimics exactly the sensory attributes of a certain productby using the same flavor compounds of the natural product is called“nature craft identical” and the combination of chemical entities thatmimic the natural product is called “recombinant.” Recombinants may bealtered or new compounds added to compensate for flavor compounds thatcannot be used due to toxicity (not generally recognized as safe (GRAS))or availability issues and to create new superior flavors. Throughomissions or additions of certain compounds in the “recombinants”described in this application, important interplays between aroma,flavor and mouthfeel impressions are used to create nature craftidentical compositions. This approach is primarily based on chemicalidentification, receptor molecular biology and psychophysics and differsfrom traditional trial and error artisan creations.

A flavor system 12 for making a beverage 14 is provided herein. As usedherein, the term “flavor system” describes one or more flavor compoundsfrom each of thirteen different flavor compound groups having certainflavor characteristics that are in combination within certain ranges tocreate beverages having the flavor of beer, wine, sparkling wine, ciderand/or whiskey. The flavor compounds include those compounds actuallyfound in various wines, beers and/or whiskeys, which have beenchemically analyzed to determine the compounds contained therein. Theflavor system 12 is combined with a liquid base 10 to form a beverage 14as shown in FIG. 1.

As used herein, the term “flavor” refers to taste, aroma and sensationand is thus a mixture of tastants, aroma compounds and sensates. Thus,for example, the beverages formed herein which have the flavor of beerprovide a mixture of tastants, aroma compounds and sensates which mimicsthat found in a traditionally brewed beer.

As used herein, the term “wine” describes any beverage formed byfermenting grapes and/or other fruits and vegetables.

As used herein, the term “beer” describes a beverage brewed byfermenting malt with sugar and yeast and flavoring with hops.

As used herein, the term “whiskey” describes a beverage made fromfermented grain such as rye or barley, which can be aged or blended.

The flavor system 12 can be mixed with a liquid base 10, preferablywater, to create a beverage having the flavor and/or mouthfeel ofbeverages such as wine, sparkling wine, beer, cider, and/or whiskey, butwithout the need for fermentation, brewing and/or other costly and timeconsuming measures associated with the production of wines, beers,ciders and whiskeys. In an alternative embodiment, the flavor system canbe combined with a low flavor wine, beer, cider and/or whiskey to createa superior wine, beer, cider and/or whiskey flavored beverage.

The flavor system and beverages made therefrom provide severaladvantages over conventional brewing, fermentation and other beveragemaking operations. First of all, while not wishing to be bound bytheory, it is believed that compounds present in conventionally brewedand/or fermented beverages may be responsible for spoilage, therebylimiting the shelf-life of the conventional beverages. In contrast, theflavor system and resulting beverages as described herein can betailored to exclude compounds responsible for spoilage. Moreover, othercompounds in the conventional beverages could have unwanted properties.Such compounds, which may provide little flavor can be excluded from theflavor systems and beverages provided herein.

In addition, the use of flavor systems to form beverages as describedherein allows for quick and easy customization of beverages as comparedto conventional beverages and manufacturing systems.

As used herein, the term “low flavor beer” is used to describe a lightbeer and/or a beer having a light color and little flavor. Suitable lowflavor beers include those described in U.S. Pat. No. 7,008,652 toEffler; U.S. Pat. No. 4,495,204 to Weaver et al.; U.S. Pat. No.4,180,589 to Chicoye et al.; and U.S. Pat. No. 4,440,795 to Goldstein etal.; the entire content of each of which is incorporated herein byreference thereto.

As shown in FIG. 2, a liquid base 10 can be made by fermenting a lowflavor beer. Alternatively, the liquid base 10 can be water. A varietyof different flavor systems 12, 12′, 12″, 12′″ can be formulated toinclude varying amounts of a plurality of flavor and/or aroma compoundsfound in various styles of beers. The flavor system 12′, 12″, 12′″ canbe added to the liquid base 10 to form various beer style beverageshaving the flavor of pilsner style beer, lager style beer, porter stylebeer, ale style beer and the like.

As shown in FIG. 2, the flavor system 12 can be altered by substitutingor adding additional flavor and/or aroma compounds to the flavor system12, as described herein. The flavor system 12 can include at least oneflavor or aroma compound from each of thirteen different flavor compoundgroups described below. Each flavor group includes compounds whichimpart a particular aroma, taste or mouth feel. Thus, an adult consumercan purchase a flavor system and create a beverage having only theflavor notes that the consumer prefers and/or only the flavor notesassociated with the preferred type of wine, beer, cider and/or whiskey.The consumer can then add additional quantities of the same flavorand/or aroma compounds or add additional flavor and/or aroma compoundsto the flavor system to alter the flavor and/or aroma of the beverage,which mimics the taste and/or mouth feel of conventionally brewed and/orfermented beers, wines, ciders and liquors, including whiskey andscotch.

Various flavor systems 12 having a wide variety of flavors can berapidly and inexpensively produced and then combined with a liquid baseto form a beverage which mimics the taste and aroma of conventionallybrewed and/or fermented beer, wine, liquor or mixed beverages, orenhances the taste of low flavor beers.

In the preferred embodiment, the flavor system 12 includes at least oneflavor compound from one or more of each of the following groups: (1)Cheesy, Sweaty Flavor Group; (2) Malty, Buttery and/or Sweet FlavorGroup; (3) Floral and/or Honey Flavor Group; (4) Fruity Flavor Group;(5) Smoky, Coconut, Woody Flavor Group; (6) Cooked, Seasoning, FattyFlavor Group; (7) Phenolic/Medicinal Flavor Group; (8) Sour Taste Group;(9) Sweet Taste Group; (10) Salty and Bitter Taste Group; (11)Astringent, Mouth Feel Group; (12) Bitter Taste Group; and/or (13) Umamiand Mouthfeel Taste Group.

However, if the flavor system is to be used to form a beverage whichwould not include flavor compounds from a particular group as shown inthe tables below, none of those compounds would be included in theflavor system. The flavor groups can include volatile compounds whichcan impart certain aromas, tastes and sensations to the flavor system 12and resulting beverage depending on the combination and concentration ofthe various aroma compounds included therein. The flavor compounds ineach group are generally interchangeable with other compounds in thesame group.

Moreover, certain compounds, particularly those in the Astringent, MouthFeel Group may elicit mouth feel impressions such as tingling,mouth-puckering, smooth, velvety, mouth-coating, etc. In addition,certain compounds may affect the presentation of aromas and modulate theperceived aroma intensity.

Preferably, the flavor system 12 is combined with a liquid base 10 (asshown in FIG. 1) to form a beverage 14. In the preferred embodiment, theliquid base 10 is water or a combination of water and ethanol. However,in other embodiments, the liquid base 10 can be a low flavor beer (asshown in FIG. 2). However, the flavor compounds and concentrationsthereof used in the flavor system 12 for addition to a low flavor beerbase 10 should be adjusted to account for any already present flavorcompounds in the low flavor beer. For example, if a low flavor beer isused as the base 10 and the low flavor beer has fruity flavors therein,the amount of fruity compounds should be reduced and/or limited in theflavor system.

The compounds included in each flavor group along with a range of theamount of each compound that can be included in the flavor system 12 isshown in Tables 1-13 below.

As shown in Table 1, Flavor Group 1 includes seven compounds that canimpart a cheesy or sweaty aroma to a beverage formed from the flavorsystem. The compounds of Flavor Group 1 are selected from the groupconsisting of octanoic acid, 2-methylpropanoic acid, butanoic acid,3-methylbutanoic acid, 2-methylbutanoic acid, decanoic acid, hexanoicacid and combinations thereof. The range of each compound of FlavorGroup 1 that can be included in any beverage formed from the flavorsystem 12, the range of each compound for inclusion in a wine-likebeverage formed from the flavor system 12, the range of each compoundfor inclusion in whiskey-like beverage formed from the flavor system 12and the range of each compound for inclusion in beer-like beveragesformed from the flavor system 12 in micrograms per liter (μg/l) isshown. In embodiments, the compounds of Flavor Group 1 may be included,for example, in a wine-like beverage, a whiskey-like beverage, or in abeer-like beverage. In other embodiments, the compounds of Flavor Group1 may not be desirable for inclusion in whiskey-like beverages—thus, inembodiments, a flavor system for use to create a whiskey beverage wouldnot include aroma compounds from Flavor Group 1. In addition, each ofthe Flavor Group 1 compounds can be substituted for other compounds inthe same group to achieve a similar aroma.

TABLE 1 Range Range for Range for Range for in Any Inclusion inInclusion in Inclusion in Beverage Wine Whiskey Beer Category low highlow high low high low high (descriptor) Compound μg/l μg/l μg/l μg/lμg/l μg/l μg/l μg/l Flavor octanoic acid 250 50,000 250 25,000 250 50000250 25,000 Group 1 2-methylpropanoic acid 200 10,000 200 10,000 0 0 2005,000 (cheesy, butanoic acid 200 15,000 200 15,000 0 0 200 10,000 sweaty3-methylbutanoic acid 100 10,000 200 10,000 0 0 100 5,000 aroma)2-methylbutanoic acid 50 10,000 100 10,000 0 0 50 2,000 decanoic acid 50100,000 50 2,000 500 100000 50 10,000 hexanoic acid 300 15,000 30015,000 0 0 300 10,000

As shown in Table 2, Flavor Group 2 includes twelve compounds that canimpart a malty, buttery and/or sweet aroma to a beverage formed from theflavor system 12. The compounds of Flavor Group 2 are selected from thegroup consisting of 3-methylbutanol, 2-methylbutanol, 2,3-butanedione,vanilline, 2-methylpropanol, 3-methylbutanal, 2,3-pentanedione,2-methylpropanal, 2-methylbutanal, furaneol, 2-aminoacetophenone,ethylfuraneol and combinations thereof. The range of each compound ofFlavor Group 2 that can be included in any flavor system 12, the rangeof each compound for inclusion in a flavor system 12 for forming awine-like beverage, the range of each compound for inclusion in a flavorsystem 12 for forming a whiskey-like beverage and the range of eachcompound for inclusion in a flavor system 12 for forming a beer-likebeverage in micrograms per liter (μg/l) is shown. Moreover, each of theFlavor Group 2 compounds can be substituted for other compounds in thesame group to achieve a similar aroma.

TABLE 2 Range in Range for Range for Range for Any Inclusion inInclusion in Inclusion in Beverage Wine Whiskey Beer Category low highlow high low high low high (descriptor) Compound μg/l μg/l μg/l μg/lμg/l μg/l μg/l μg/l Flavor 3- 5,000 5,000,000 30,000 1,500,000 100,0005,000,000 5,000 250,000 Group 2- methylbutanol (malty, 2- 5,0005,000,000 30,000 1,500,000 100,000 5,000,000 5,000 250,000 buttery,methylbutanol sweet 2,3-butanedione 5 50,000 100 50,000 5 200 5 50,000aroma) vanilline 1 10,000 50 10,000 100 25,000 1 50 2- 5,000 10,000,0005,000 250,000 100,000 10,000,000 5,000 5,000,000 methylpropanol3-methylbutanal 3 5,000 10 1,000 20 5,000 3 150 2,3- 1 50,000 1 50,000 150,000 1 50,000 pentanedione 2- 1 1000 5 500 20 1,000 1 50methylpropanal 2-methylbutanal 0.5 8,000 20 2,000 100 8,000 0.5 25furaneol 10 1,500 10 1,000 10 1,000 30 1,500 2- 0.1 50 0 0 0 0 0.1 50aminoacetophenone ethylfuraneol 0.5 100 0.5 50 0.5 50 2 100

As shown in Table 3, Flavor Group 3 includes seven compounds that canimpart a floral and/or honey aroma to a beverage formed from the flavorsystem 12. The compounds of Flavor Group 3 are selected from the groupconsisting of 2-phenylethanol, 2-phenylacetic acid, 2-phenylethylacetate, phenylacetaldehyde, linalool, myrcene, geraniol, andcombinations thereof. The range of each compound of Flavor Group 3 thatcan be included in the flavor system 12 for forming any beverage, therange of each compound in a flavor system 12 for forming a wine-likebeverage, the range of each compound in a flavor system 12 for forming awhiskey-like beverage and the range of each compound in a flavor system12 for forming a beer-like beverage in micrograms per liter (μg/l) isshown. Moreover, each of the Flavor Group 3 compounds can be substitutedfor other compounds in the same group to achieve a similar aroma.

TABLE 3 Range in Range for Range for Range for Any Inclusion inInclusion in Inclusion in Beverage Wine Whiskey Beer Category low highlow high low high low high (descriptor) Compound μg/l μg/l μg/l μg/lμg/l μg/l μg/l μg/l Flavor 2-phenylethanol 1,000 200,000 1,000 200,0005,000 200,000 1,500 75,000 Group 3- 2-phenylacetic acid 10 1,500 10 75010 1,000 25 1,500 (Floral, 2-phenylethyl acetate 5 10,000 5 500 10010,000 5 500 Honey) phenylacetaldehyde 1 500 1 500 1 500 1 500 linalool0.5 10,000 0.5 500 0.5 500 10 10,000 geraniol 1 100 1 100 1 100 1 100myrcene 500 50,000 0 0 0 0 500 50,000

As shown in Table 4, Flavor Group 4 includes fourteen compounds that canimpart a fruity aroma to a beverage formed from the flavor system 12.The compounds of Flavor Group 4 are selected from the group consistingof acetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyloctanoate, ethyl hexanoate, ethyl-3-methylbutyrate,ethyl-2-methylbutyrate, (E)-b-damascenone, 3-methylbutyl acetate,1,1-diethoxyethane, trans-ethyl cinnamate, ethyl-3-phenylpropanoate,ethyl decanoate, ethyl propanoate, and combinations thereof. The rangeof each compound of Flavor Group 4 that can be included in the flavorsystem for forming any beverage, the range of each compound in a flavorsystem 12 for forming a wine-like beverage, the range of each compoundin a flavor system 12 for forming a whiskey-like beverage and the rangeof each compound in a flavor system 12 for forming a beer-like beveragein micrograms per liter (μg/l) is shown. Moreover, each of the FlavorGroup 4 compounds can be substituted for other compounds in the samegroup to achieve a similar aroma.

TABLE 4 Range in Range for Range for Range for Any Inclusion inInclusion in Inclusion in Beverage Wine Whiskey Beer Category low highlow high low high low high (descriptor) Compound μg/l μg/l μg/l μg/lμg/l μg/l μg/l μg/l Flavor acetaldehyde 25 300,000 1,000 50,000 3,000300,000 25 25,000 Group 4- ethyl butyrate 10 5,000 10 750 100 5,000 201,000 (fruity ethyl-2-methylpropanoate 0.3 2,500 5 500 50 2,500 0.3 15aroma) ethyl octanoate 5 25,000 1 2,000 500 25,000 20 1,000 ethylhexanoate 5 10,000 5 2,000 100 10,000 20 1,000 ethyl-3-methylbutyrate0.04 1000 1 250 10 1000 0.04 2 ethyl-2-methylbutyrate 0.06 500 0.5 50 10500 0.06 3 (E)-b-damascenone 0.1 100 0.1 5 1 100 0.2 10 3-methylbutylacetate 100 25,000 300 10,000 500 25,000 100 15,000 1,1-diethoxyethane 510,000 50 2,000 2,000 100,000 5 250 trans-ethyl cinnamate 0.2 100 0.2 101 100 0.2 10 ethyl-3-phenylpropanoate 10 1000 0 0 10 1000 0 0 ethyldecanoate 1 100,000 1 1000 100 100,000 1 1000 ethyl propanoate 5 5000 5500 50 5000 5 500

As shown in Table 5, Flavor Group 5 includes ten compounds that canimpart a smoky, coconut, and/or woody aroma to a beverage formed fromthe flavor system 12. The compounds of Flavor Group 5 are selected fromthe group consisting of whiskey lactone, 2-methoxyphenol,4-allyl-2-methoxyphenol, 5-pentyldihydrofuran-2(3H)-one,4-ethyl-2-methoxyphenol, 4-methyl-2-methoxyphenol,4-propyl-2-methoxyphenol, 5-hexyldihydrofuran-2(3H)-one,2-methoxy-5-methylphenol, 2,6-dimethoxyphenol, and combinations thereof.The range of each compound of Flavor Group 5 that can be included in theflavor system 12 for forming any beverage, the range of each compound ina flavor system 12 for forming a wine-like beverage, the range of eachcompound in a flavor system 12 for forming a whiskey-like beverage andthe range of each compound in a flavor system 12 for forming a beer-likebeverage in micrograms per liter (μg/l) is shown. However, as shown, inembodiments, when creating a flavor system for forming a beverage havingthe flavor of beer, whiskey lactone, 5-pentyldihydrofuran-2(3H)-one, and5-hexyldihydrofuran-2(3H)-one would not be included. Moreover, each ofthe Flavor Group 5 compounds can be substituted for other compounds inthe same group to achieve a similar aroma.

TABLE 5 Range in Range for Range for Range for Any Inclusion inInclusion in Inclusion in Beverage Wine Whiskey Beer Category low highlow high low high low high (descriptor) Compound μg/l μg/l μg/l μg/lμg/l μg/l μg/l μg/l Flavor Group whiskey lactone 50 50,000 50 2,000 10050,000 0 0 5- 2-methoxyphenol 0.1 10,000 0.1 200 10 10,000 0.1 500(Smoky, 4-allyl-2-methoxyphenol 0.1 1,000 0.1 100 10 1,000 0.1 500coconut, 5-pentyldihydrofuran-2(3H)- 2 500 2 100 10 500 0 0 woody onearoma) 4-ethyl-2-methoxyphenol 0.5 5,000 0.5 100 5 5,000 0.5 1,0004-methyl-2-methoxyphenol 0.5 10,000 0.5 50 10 10,000 0.5 1,0004-propyl-2-methoxyphenol 0.5 500 0.5 50 1 500 0.5 1,0005-hexyldihydrofuran-2(3H)- 0.3 70 0.3 10 1 70 0 0 one2-methoxy-5-methylphenol 0.1 1000 0.1 100 10 1000 0.1 1002,6-dimethoxyphenol 10 1000 10 1000 10 1000 10 1000

As shown in Table 6, Flavor Group 6 includes nine compounds that canimpart a cooked, seasoning and/or fatty aroma to a beverage formed fromthe flavor system 12. The compounds of Flavor Group 6 are selected fromthe group consisting of 3-hydroxy-4,5-dimethyl-2(5H)-furanone, dimethylsulfide, dimethyltrisulfide, 3-(methylthio)-1-propanol,3-(methylthio)-1-propanal, 3-methyl-2-butene-1-thiol, (E)-2-nonenal,(E,E)-2,4-decadienal, (E,E)-2,4-nonadienal and combinations thereof. Therange of each compound of Flavor Group 6 that can be included in theflavor system 12 for forming any beverage, the range of each compound ina flavor system 12 for forming a wine-like beverage, the range of eachcompound in a flavor system 12 for forming a whiskey-like beverage andthe range of each compound in a flavor system 12 for forming a beer-likebeverage in micrograms per liter (μg/l) is shown. However, inembodiments, when forming a beverage having the flavor of a whiskey,dimethyl sulfide, dimethyltrisulfide, and/or 3-methyl-2-butene-1-thiolmay not be included in the flavor system. Moreover, each of the FlavorGroup 6 compounds can be substituted for other compounds in the samegroup to achieve a similar aroma.

TABLE 6 Range in Range for Range for Range for Any Inclusion inInclusion in Inclusion in Beverage Wine Whiskey Beer Category low highlow high low high low high (descriptor) Compound μg/l μg/l μg/l μg/lμg/l μg/l μg/l μg/l Flavor 3-hydroxy-4,5-dimethyl-2(5H)- 0.1 25 0.5 250.1 5 0.1 5 Group 6- furanone (cooked, dimethyl sulfide 1 250 1 50 0 0 1250 seasoning, dimethyltrisulfide 0.02 2 0.02 2 0 0 0.02 2 fatty3-(methylthio)-1-propanol 250 10,000 250 10,000 250 10,000 100 5,000aroma) 3-(methylthio)-1-propanal 0.05 10 0.1 10 0.1 10 0.05 53-methyl-2-butene-1-thiol 0.001 1 0 0 0 0 0.001 1 (E)-2-nonenal 1 100 1100 1 100 1 100 (E,E)-2,4-decadienal 1 100 1 100 1 100 1 100(E,E)-2,4-nonadienal 0.1 10 0.1 10 0.1 10 0.1 10

As shown in Table 7, Flavor Group 7 includes seven compounds that canimpart a phenolic and/or medicinal aroma to a beverage formed from theflavor system 12. The compounds of Flavor Group 7 are selected from thegroup consisting of 4-ethylphenol, 4-methylphenol, 3-methylphenol,2-methylphenol, 3-ethylphenol, 2-ethylphenol, phenol, and combinationsthereof. The range of each compound of Flavor Group 7 that can beincluded in the flavor system 12 for forming any beverage, the range ofeach compound in a flavor system 12 for forming a wine-like beverage,the range of each compound in a flavor system 12 for forming awhiskey-like beverage and the range of each compound in a flavor system12 for forming a beer-like beverage in micrograms per liter (μg/l) isshown. As shown, the compounds of Flavor Group 7 are not desirable forinclusion in wine or beer type beverages produced using the flavorsystem 12 described herein. Thus, the aroma compounds of Flavor Group 7would not be used in flavor systems designed to form beverages havingthe flavor of a wine, beer or cider. Moreover, each of the Flavor Group7 compounds can be substituted for other compounds in the same group toachieve a similar aroma.

TABLE 7 Range in Range for Range for Range for Any Inclusion inInclusion in Inclusion in Beverage Wine Whiskey Beer Category low highlow high low high low high (descriptor) Compound μg/l μg/l μg/l μg/lμg/l μg/l μg/l μg/l Flavor Group 4-ethylphenol 50 10,000 0 0 50 10,000 00 7- 4-methylphenol 1 10,000 0 0 1 10,000 0 0 (phenolic, 3-methylphenol1 8,000 0 0 1 8,000 0 0 medicinal 2-methylphenol 1 20,000 0 0 1 20,000 00 aroma) 3-ethylphenol 1 5,000 0 0 1 5,000 0 0 2-ethylphenol 1 5,000 0 01 5,000 0 0 phenol 50 20,000 0 0 50 20,000 0 0

As shown in Table 8, Flavor Group 8 includes eight compounds that canimpart a sour taste to a beverage formed from the flavor system 12. Thecompounds of Flavor Group 8 are selected from the group consisting oftartaric acid, succinic acid, lactic acid, citric acid, galacturonicacid, pyruvic acid, malic acid, acetic acid, and combinations thereof.The range of each compound of Flavor Group 8 that can be included in theflavor system 12 for forming any beverage, the range of each compound ina flavor system 12 for forming a wine-like beverage, the range of eachcompound in a flavor system 12 for forming a whiskey-like beverage andthe range of each compound in a flavor system 12 for forming a beer-likebeverage in micrograms per liter (μg/l) is shown. In embodiments, thecompounds of Flavor Group 8 may be used to form whiskey, beer, or winetype beverages. In other embodiments, the compounds of Flavor Group 8may not desirable for inclusion in whiskey or beer type beveragesproduced using the flavor system 12 described herein—thus, inembodiments, the flavor compounds of Flavor Group 8 would only beincluded in flavor systems designed to form beverages having the flavorof wine. Moreover, each of the Flavor Group 8 compounds can besubstituted for other compounds in the same group to form a flavorsystem 12 which produces a beverage having a similar taste.

TABLE 8 Range for Range in Range for Inclusion Inclusion in Range forInclusion Any Beverage in Wine Whiskey in Beer Category low high lowhigh low high low high (descriptor) Compound μg/l μg/l μg/l μg/l μg/lμg/l μg/l μg/l Flavor tartaric acid 10,000 10,000,000 300,000 10,000,0000 0 10,000 500,000 Group 8- succinic acid 200,000 5,000,000 250,0005,000,000 0 0 200,000 5,000,000 sour lactic acid 200,000 7,500,000300,000 7,500,000 0 0 200,000 7,500,000 taste citric acid 1,0007,500,000 1,000 7,500,000 0 0 10,000 7,500,000 galacturonic 10,0005,000,000 10,000 5,000,000 0 0 10,000 5,000,000 acid pyruvic acid 10,0001,000,000 10,000 1,000,000 0 0 10,000 1,000,000 malic acid 10,0001,000,000 10,000 1,000,000 0 0 10,000 1,000,000 acetic acid 10,00010,000,000 75,000 4,000,000 1E4 1E6 10,000 1,000,000

As shown in Table 9, Flavor Group 9 includes nine compounds that canimpart a sweet taste to a beverage. The compounds of Flavor Group 9 areselected from the group consisting of glycerol, glucose, fructose,L-proline, saccharose, 5-hydroxymethylfufural, 5-ethoxymethylfufural,5-methoxymethylfufural, 5-acetoxymethylfufural, and combinationsthereof. The range of each compound of Flavor Group 9 that can beincluded in the flavor system 12 for forming any beverage, the range ofeach compound in a flavor system 12 for forming a wine-like beverage,the range of each compound in a flavor system 12 for forming awhiskey-like beverage and the range of each compound in a flavor system12 for forming a beer-like beverage in micrograms per liter (μg/l) isshown. Moreover, each of the Taste Group 2 compounds can be substitutedfor other compounds in the same group to form a flavor system whichproduces a beverage having a similar taste.

TABLE 9 Range in Any Range for Inclusion in Range for Inclusion in Rangefor Inclusion in Beverage Wine Whiskey Beer Category low high low highlow high low high (descriptor) Compound μg/l μg/l μg/l μg/l μg/l μg/lμg/l μg/l Flavor glycerol 5,000 50,000,000 2,500,000 50,000,0002,000,000 10,000,000 50,000 5,000,000 Group 9- glucose 20,000 5,000,00020,000 500,000 0 0 20,000 500,000 (sweet fructose 100,000 10,000,000100,000 10,000,000 0 0 100,000 10,000,000 taste) L-proline 100,00010,000,000 100,000 10,000,000 0 0 100,000 10,000,000 saccharose 10,00010,000,000 500,000 10,000,000 0 0 500,000 10,000,000 5- 0 50,000 0 0 050,000 0 0 hydroxymethylfufural 5- 0 1,000 0 0 0 1,000 0 0ethoxymethylfufural 5- 0 1,000 0 0 0 1,000 0 0 methoxymethylfufural 5- 01,000 0 0 0 1,000 0 0 acetoxymethylfufural

As shown in Table 10, Flavor Group 10 includes eight compounds that canimpart a salty and/or bitter taste to a flavor system for forming abeverage. The compounds of Flavor Group 10 are selected from the groupconsisting of potassium, magnesium, sodium, chloride, phosphate,ammonium, sulfate, calcium, and combinations thereof. The range of eachcompound of Flavor Group 10 that can be included in the flavor system 12for forming any beverage, the range of each compound in a flavor system12 for forming a wine-like beverage, the range of each compound in aflavor system 12 for forming a whiskey-like beverage and the range ofeach compound in a flavor system 12 for forming a beer-like beverage inmicrograms per liter (μg/l) is shown. As shown, the compounds of FlavorGroup 10 are not desirable for inclusion in whiskey type beveragesproduced using the flavor system 12 described herein. Moreover, each ofthe Flavor Group 10 compounds can be substituted for other compounds inthe same group to form a flavor system 12 which produces a beveragehaving a similar taste.

TABLE 10 Range for Range in Range for Inclusion Inclusion in Range forInclusion Any Beverage in Wine Whiskey in Beer Category low high lowhigh low high low high (descriptor) Compound μg/l μg/l μg/l μg/l μg/lμg/l μg/l μg/l Flavor potassium 10,000 10,000,000 300,000 10,000,000 0 010,000 1,000,000 Group 10- magnesium 5,000 2,000,000 10,000 2,000,000 00 5,000 2,000,000 (Salty, sodium 500 5,000,000 20,000 5,000,000 0 0 500500,000 Bitter chloride 20000 500,000 20,000 500,000 0 0 20,000 500,000Taste) phosphate 100000 5,000,000 100,000 5,000,000 0 0 100,0005,000,000 ammonium 50 100,000 50 100,000 0 0 500 100,000 sulfate 10000500,000 10,000 500,000 0 0 10,000 500,000 calcium 5,000 500,000 10,000500,000 0 0 25,000 500,000

As shown in Table 11, Flavor Group 11 includes twenty-two compounds thatcan impart an astringent mouth feel to a flavor system 12 for forming abeverage. The compounds of Flavor Group 11 are selected from the groupconsisting of tannic acid, trans aconitic acid, cis-aconitic acid,ellagic acid, caftaric acid, caffeic acid, castalagin, coutaric acid,fertaric acid, gallic acid, quercetin-3-O-galactoside,syringetin-3-O-glucoside, quercetin-3-O-glucuronide,kaempferol-3-O-glucoside, isorhamnetinglucoside, grape seed extract,agmatine, cytidine, gamma-aminobutyric acid, hordenine, lyoniresinol,oak extract, and combinations thereof. The range of each compound ofFlavor Group 11 that can be included in the flavor system 12 for formingany beverage, the range of each compound in a flavor system for forminga wine-like beverage, the range of each compound in a flavor system 12for forming a whiskey-like beverage and the range of each compound in aflavor system 12 for forming a beer-like beverage in micrograms perliter (μg/l) is shown. In embodiments, the compounds of Flavor Group 11may be included in beverages having the flavor of beer, wine, orwhiskey. In other embodiments, the compounds of Flavor Group 11 may notbe desirable for inclusion in beverages having the flavor of beer asproduced using the flavor system 12. Moreover, each of the Flavor Group11 compounds can be substituted for other compounds in the same group toform a flavor system 12 which produces a beverage having a similartaste.

TABLE 11 Range for Range for Range in Any Range for Inclusion InclusionInclusion Beverage in Wine in Whiskey in Beer Category low high low highlow high low high (descriptor) Compound μg/l μg/l μg/l μg/l μg/l μg/lμg/l μg/l Flavor tannic acid 1,000 150,000 30,000 150,000 30000 1500001000 100000 Group 11- trans 500 25,000 500 25,000 500 25000 500 25000(Astringent aconitic acid mouth feel) cis-aconitic 100 25000 100 10000100 25000 100 25000 acid ellagic acid 200 30000 200 30000 200 30000 0 0caftaric acid 1000 100000 1000 100000 0 0 0 0 caffeic acid 1000 1000001000 100000 0 0 0 0 castalagin 50 5000 50 5000 0 0 0 0 coutaric acid 10030000 100 30000 0 0 0 0 fertaric acid 500 50000 500 50000 0 0 0 0 gallicacid 50 250000 50 250000 0 0 50 50000 quercetin-3- 100 100000 100 1000000 0 0 0 O- galactoside syringetin-3- 50 20000 50 20000 0 0 0 0O-glucoside quercetin-3- 100 100000 100 100000 0 0 0 0 O- glucuronidekaempferol- 50 10000 50 10000 0 0 0 0 3-O- glucosideisorhamnetinglucoside 50 20000 50 20000 0 0 0 0 grape seed 100000010000000 1000000 10000000 0 0 0 0 extract agmatine 1000 150000 0 0 0 01000 150000 cytidine 1000 500000 0 0 0 0 1000 500000 gamma- 5000 1000000 0 0 0 5000 100000 aminobutyric acid hordenine 200 20000 0 0 0 0 20020000 lyoniresinol 1000 500000 0 0 1000 500,000 0 0 Oak extract 10000005000000 1000000 5000000 1000000 5E6 0 0

As shown in Table 12, Flavor Group 12 includes ten compounds that canimpart a bitter taste to a flavor system 12 for forming a beverage. Thecompounds of Flavor Group 12 are selected from the group consisting ofhops extract, tetra-iso-extract 10%, rho-iso-extract 10%, isomerized hopextract 30%, cis-isohumolone, trans-isohumolone, cis-isocohumulone,trans-isocohumulone, isoadhumulone, comultifidolglycoside, andcombinations thereof. The range of each compound of Flavor Group 12 thatcan be included in the flavor system 12 for forming any beverage, therange of each compound in a flavor system 12 for forming a wine-likebeverage, the range of each compound in a flavor system 12 for forming awhiskey-like beverage and the range of each compound in a flavor system12 for forming a beer-like beverage in micrograms per liter (μg/l) isshown. In embodiments, the compounds of Flavor Group 12 may not bedesirable for inclusion in wine and whiskey type beverages producedusing the flavor system 12 described herein. Moreover, each of theFlavor Group 12 compounds can be substituted for other compounds in thesame group to form a flavor system 12 which produces a beverage having asimilar taste.

TABLE 12 Range for Range for Inclusion in Inclusion in Range forInclusion in Range in Any Beverage Wine Whiskey Beer Category low highlow high low high low high (descriptor) Compound μg/l μg/l μg/l μg/lμg/l μg/l μg/l μg/l Flavor hops extract 1,000,000 30,000,000 0 0 0 01,000,000 30,000,000 Group 12- Tetra-Iso-Extract 10% 25,000 650,000 0 00 0 25,000 650,000 (bitter Rho-Iso-Extract 10% 25,000 650,000 0 0 0 025,000 650,000 taste) Isomerized hop extract 10,000 250,000 0 0 0 010,000 250,000 30% cis-isohumolone 1000 150000 0 0 0 0 1000 150000trans-isohumolone 500 50000 0 0 0 0 100 50000 cis-isocohumulone 1000150000 0 0 0 0 1000 150000 trans-isocohumulone 500 50000 0 0 0 0 50050000 isoadhumulone 500 100000 0 0 0 0 500 100000 comultifidolglycoside1 10000 0 0 0 0 1 10000

As shown in Table 13, Flavor Group 13 includes seventeen compounds thatcan impart umami and/or mouth feel to a flavor system 12 for forming abeverage. The compounds of Flavor Group 13 are selected from the groupconsisting of carrageenan, whey protein, monosodium glutamate,maltodextrin, lauric acid, myristic acid, palmitic acid, stearic acid,palmitolic acid, oleic acid, linoleic acid, linolenic acid, ethyllaurate, ethyl myristate, ethyl palmitate, ethyl palmitoleate, ethylstearate, and combinations thereof. The range of each compound of FlavorGroup 13 that can be included in the flavor system 12 for forming anybeverage, the range of each compound in a flavor system 12 for forming awine-like beverage, the range of each compound in a flavor system 12 forforming a whiskey-like beverage and the range of each compound in aflavor system 12 for forming a beer-like beverage in micrograms perliter (μg/l) is shown. As shown, in some embodiments, the compounds ofFlavor Group 13 may not desirable for inclusion in wine and/or whiskeytype beverages produced using the flavor system 12 described herein.Moreover, each of the Flavor Group 13 compounds can be substituted forother compounds in the same group to form a flavor system 12 whichproduces a beverage having a similar taste.

TABLE 13 Range for Range for Inclusion in Inclusion in Range forInclusion in Range in Any Beverage Wine Whiskey Beer Category low highlow high low high low high (descriptor) Compound μg/l μg/l μg/l μg/lμg/l μg/l μg/l μg/l Flavor Group carrageenan 50,000 1,500,000 0 0 0 050,000 15,00,000 13- whey protein 10,000 250,000 0 0 0 0 10,000 250,000(Umami taste, monosodium 500 750,000 0 0 0 0 30,000 750,000 Mouthfeel)glutamate maltodextrin 3,000,000 70,000,000 0 0 0 0 3,000,000 70,000,000lauric acid 10 100000 0 0 10 100000 0 0 myristic acid 10 100000 0 0 10100000 0 0 palmitic acid 100 100000 0 0 100 100000 0 0 stearic acid 1010000 0 0 10 10000 0 0 palmitolic 100 100000 0 0 100 100000 0 0 acidoleic acid 10 10000 0 0 10 10000 0 0 linoleic acid 10 10000 0 0 10 100000 0 linolenic acid 10 10000 0 0 0 10000 0 0 ethyl laurate 10 100000 0 010 100000 0 0 ethyl 10 100000 0 0 10 100000 0 0 myristate ethyl 10100000 0 0 10 100000 0 0 palmitate ethyl 1 10000 0 0 1 10000 0 0palmitoleate ethyl stearate 10 10000 0 0 10 10000 0 0

In addition, the flavor system 12 can also include ethanol so as toproduce an alcoholic beverage therefrom or ethanol can be added to theliquid base in addition to the flavor system. When an alcoholic beverageis desired, ethanol can be included in an amount ranging from about 0microgram/liter (μg/l) to about 474,000,000 μg/l (e.g., about 1000 μg/lto about 400,000,000 μg/l, about 10,000 to about 300,000,000 μg/l, about100,000 μg/l to about 20,000,0000 μg/l, about 200,000 μg/l to about10,000,000 μg/l or about 300,000 μg/l to about 900,000 μg/l).

Moreover, ethanol can be added in an amount sufficient to produce abeverage having an alcohol content ranging from about 0.1% alcohol byvolume to about 80% alcohol by volume. For example, a wine as producedherein can include ethanol in an amount sufficient to produce awine-line beverage having an alcohol content of about 0.1% alcohol byvolume to about 25% alcohol by volume. A whiskey-like beverage caninclude ethanol in an amount sufficient to produce a whiskey-likebeverage having an alcohol content of about 50% alcohol by volume toabout 70% alcohol by volume and a beer-like beverage can include ethanolin an amount sufficient to have an alcohol content of about 0.1% alcoholby volume to about 20% alcohol by volume.

By including one or more (e.g., two or more, three or more, four ormore, five or more, six or more, etc.) compounds from each of the aromaand/or flavor groups as described above, the flavor system 12 can betailored to provide a flavor system 12 which mimics the flavor ofvarious nature craft identical beers, wines, liquors, including whiskey,and mixed beverages. The choice of flavor compounds and the amountincluded in the flavor system allows a user and/or manufacturer toadjust the flavor of the flavor system 12 and resulting beverage 14.

Preferably, a beverage having a wine taste and/or mouth feel includes atleast one (e.g., at least two or at least three) compound from flavorgroup 4 (fruity flavor, at least one (e.g., at least two or at leastthree) compound from flavor group 5 (smoky, coconut, woody flavor), atleast one (e.g., at least two or at least three) compound from flavorgroup 8 (sour flavor), and at least one (e.g., at least two or at leastthree) compound from flavor group 11 (astringent mouth feel). In otherembodiments, the beverage having a wine flavor can include at least one(e.g., at least two or at least three) compound from one or more of theremaining flavor groups.

Preferably, a beverage having a beer taste and/or mouth feel includes atleast one (e.g., at least two, at least three, or at least four)compound from flavor group 2 (malty, buttery, sweet flavor), at leastone (e.g., at least two, at least three, or at least four) compound fromflavor group 3 (floral, honey flavor) and at least one (e.g., at leasttwo, at least three, or at least four) compound from flavor group 12(bitter flavor). In other embodiments, the beverage having a beer flavorcan include at least one (e.g., at least two, at least three, or atleast four) compound from one or more of the remaining flavor groups.

Preferably, a beverage having a whiskey taste and/or mouth feel includesat least one (e.g., at least two or at least three) compound from flavorgroup 4 (fruity flavor), at least one (e.g., at least two or at leastthree) compound from flavor group 5 (smoky, coconut, woody flavor), atleast one (e.g., at least two or at least three) compound from flavorgroup 7 (phenolic, medicinal) and at least one (e.g., at least two or atleast three) compound from flavor group 11 (astringent mouth feel). Inother embodiments, the beverage having a whiskey flavor can include atleast one (e.g., at least two or at least three) compound from one ormore of the remaining flavor groups.

The examples provided below are exemplary and are not meant to limit anyaspects of the embodiments disclosed herein.

Example 1

A red wine having the flavor of a Cabernet Sauvignon can be made bycombining 3,000 μg/l of octanoic acid, 2,500 μg/l of 2-methylpropanoicacid, 5,000 μg/l of 3-methylbutanoic acid, 5,000 μg/l of2-methylbutanoic acid, 2,000 μg/l of hexanoic acid, 150,000 μg/l of3-methylbutanol, 150,000 μg/l of 2-methylbutanol, 1,000 g/l of2,3-butanedione, 500 μg/l of vanilline, 5,000 μg/l of 2,3-pentanedione,100 μg/l of furaneol, 150 μg/l of 2-phenylacetic acid, 2,000 μg/l ofacetaldehyde, 100 μg/l of ethyl butyrate, 100 μg/l of ethyl hexanoate,10 μg/l of ethyl-3-methylbutyrate, 10 μg/l of ethyl-2-methylbutyrate, 1μg/l of (E)-b-damascenone, 500 μg/l of whiskey lactone, 30 μg/l of2-methoxyphenol, 20 μg/l of 3-allyl-2-methoxyphenol, 4,000 μg/l of3-(methylthio)-1-propanol, 2,000,000 μg/l of tartaric acid, 1,000,000 ofsuccinic acid, 750,000 μg/l of acetic acid, 15,000,000 μg/l of glycerol,2,000,000 μg/l of L-proline, 1,000,000 μg/l of potassium, 80,000 μg/l oftannic acid, 2,000,000 μg/l of oak extract, 10,000,000 μg/l of ethanoland water. Optionally, colorants can be added to provide a wine beveragehaving a pleasing color.

Example 2

An American style whiskey can be made by combining 1,000,000 μg/l of3-methylbutanol, 500,000 μg/l of 2-methylbutanol, 5,000 μg/l ofvanilline, 500 μg/l of 3-methylbutanal, 10,000 μg/l of 2-phenylehtanol,1,000 μg/l of 2-phenylacetic acid, 3,000 μg/l of 2-phenylethyl acetate,500 μg/l of ethyl butyrate, 10,000 μg/l of ethyl octanoate, 200 μg/l ofethyl-2-methylbutyrate, 10 μg/l of (E)-b-damascenone, 2,500 μg/l of3-methylbutyl acetate, 15,000 μg/l of 1,1-diethoxyethane, 5,000 μg/l ofwhiskey lactone, 50 μg/l of 2-methoxyphenol, 400 μg/l of4-allyl-2-methoxyphenol, 300 μg/l of 5-pentyldihydrofuran-2(3H)-one, 15μg/l of 4-methyl-2-methoxyphenol, 5 μg/l of5-hexyldihydrofuran-2(3H)-one, 40 μg/l of (E,E)-2,4-decadienal, 5 μg/lof (E,E)2,4-nonadienal, 150 μg/l of 4-ethylphenol, 10 μg/l of4-methylphenol, 5,000,000 μg/l of glycerol, 100,000 μg/l of tannic acid,4,000,000 μg/l of oak extract, 316,000,000 μg/l of ethanol and water.

Example 3

A pilsner-type beer can be made by combining (E)-b-damascenone in anamount of about 3 μg/l, 2-methylbutanoic acid in an amount of about2,000 μg/l, 2-phenylethanol in an amount of about 10,000 μg/l,3-(methylthio)propanol in an amount of about 1,000 μg/l,3-methylbutanoic acid in an amount of about 2000 μg/l, 3-methylbutanalin an amount of about 200 μg/l, 3-methylbutanol in an amount of about50,000 μg/l, dimethyl sulfide in an amount of about 150 μg/l, ethylbutyrate in an amount of about 200 μg/l, ethyl hexanoate in an amount ofabout 200 μg/l, ethyl octanoate in an amount of about 150 μg/l, furaneolin an amount of about 500 μg/l, 2-phenylacetic acid in an amount ofabout 500 μg/1,3-hydroxy-4,5-dimethyl-2(5H)-furanone in an amount ofabout 5 μg/l, 3-methylbutanol in an amount of about 50,000 μg/l,2-methylbutanol in an amount of about 50,000 μg/l, ethylfuraneol in anamount of about 100 μg/l, linalool in an amount of about 300 μg/l,4-allyl-2-methoxyphenol in an amount of about 150 μg/l,3-(methylthio)-1-propanal in an amount of about 5 μg/l, citric acid inan amount of about 400,000 μg/l, saccharose in an amount of about1,500,000 μg/l, potassium in an amount of about 1,500,000 μg/l, hopsextract in an amount of about 5,000,000 μg/l, isomerized hops extract30% in an amount of about 100,000 μg/l, monosodium glutamate in anamount of about 100,000 μg/l, ethanol in an amount of about 37,500,000μg/l and water.

Example 4

A light pilsner-type beer can be made by combining (E)-b-damascenone inan amount of about 3 μg/l, 2-methylbutanoic acid in an amount of about2000 μg/l, 2-phenylethanol in an amount of about 10,000 μg/l,3-(methylthio)propanol in an amount of about 1,000 μg/l,3-methylbutanoic acid in an amount of about 2,000 μg/l, 3-methylbutanalin an amount of about 200 μg/l 3-methylbutanol in an amount of about50,000 dimethyl sulfide in an amount of about 150 μg/l, ethyl butyratein an amount of about 200 μg/l, ethyl hexanoate in an amount of about200 μg/l, ethyl octanoate in an amount of about 150 μg/l, furaneol in anamount of about 500 μg/l, 2-phenylacetic acid in an amount of about 500μg/1,3-hydroxy-4,5-dimethyl-2(5H)-furanone in an amount of about 5 μg/l,3-methylbutanol in an amount of about 50,000 μg/l, 2-methylbutanol in anamount of about 50,000 ethylfuraneol in an amount of about 100 μg/l,linalool in an amount of about 300 μg/1,4-allyl-2-methoxyphenol in anamount of about 150 μg/l, 3-(methylthio)-1-propanal in an amount ofabout 5 μg/l, citric acid in an amount of about 400,000 μg/l, saccharosein an amount of about 1,500,000 μg/l, potassium in an amount of about1,500,000 μg/l, hops extract in an amount of about 5,000,000 μg/l,isomerized hops extract 30% in an amount of about 100,000 μg/l,monosodium glutamate in an amount of about 100,000 μg/l, ethanol in anamount of about 33,100,000 μg/l and water.

Advantageously, the beverages created using the flavor system and methoddescribed herein have fewer calories than a traditionally brewed and/orfermented beverage having substantially the same flavor characteristics.As shown in Table 14, the pilsner-type of Example 3 has fewer caloriesthan commercially brewed and fermented beers. The calorie count for thecommercially brewed beers was obtained from www.beer100.com/beercalorieand is based on a 12 ounce beverage. The calorie count of the beer ofExample 3 is based on the following: ethanol: 7 kcal/g andcarbohydrates: 4 kcal/g.

TABLE 14 total alcohol carbs Beer Brand kcal kcal kcal BUDWEISER 145 9742.4 MILLER GENUINE DRAFT 143 91 52.4 SAM ADAMS BOSTON LAGER 160 92 72Pilsner-type beer of Example 3 100 92 8

As shown in Table 15, the light pilsner-type beer of Example 4 has fewercalories than commercially brewed and fermented light beers. The caloriecount for the commercially brewed beers was obtained fromwww.beer100.com/beercalorie and is based on a 12 ounce beverage. Thecalorie count of the beer of Example 4 is based on the following:ethanol: 7 kcal/g and carbohydrates: 4 kcal/g.

TABLE 15 total alcohol carbs Beer Brand kcal kcal kcal BUD LIGHT 110 8126.4 MILLER LITE 96 81 12.8 Light pilsner-type beer of Example 4 89 81 8

As shown both the pilsner-type beverage of Example 3 and the lightpilsner-type beverage of Example 4 provide a beverage having at least 7%fewer calories than a conventionally brewed and/or fermented beveragehaving a similar flavor. Preferably, the beverages formed as describedherein will have at least 5% fewer calories (e.g., at least 10% fewercalories, at least 15% fewer calories, at least 20% fewer calories, atleast 25% fewer calories) than traditionally brewed and/or fermentedbeverages having similar flavors.

As shown in FIG. 4, a kit 85 for making a flavored beverage includes aflavor system 12 including a quantity of each of a plurality of flavorand/or aroma compounds 20, 20′, 20″, 20′″, 20″″, a quantity of yeast 70,a quantity of sugar 75 and a container 80. Preferably, the kit includesat least one flavor compound from each of the Aroma Compound Groups andTaste Compound Groups described above. The container 80 is sized tocontain the flavor system 12, yeast 80, sugar 75 and a predeterminedquantity of water (not shown). The kit 85 is operable to form a beveragehaving the flavors and/or aromas of a wine. The sugar 75 can be tablesugar (sucrose), which is also known as priming sugar. Preferably, theplurality of flavor and/or aroma compounds can be mixed in variouscombinations and amounts to form a beer-like, wine-like, whiskey-likeand/or cider like beverage.

The kit 85 can include instructions for combining the various flavorand/or aroma compounds 20, 20′, 20″, 20′″, 20″″ in differentcombinations and quantities to form a variety of different beverageswhich mimic the taste of wine, beer and liquors. Preferably, theinstructions also indicate the necessary time and conditions for forminga carbonated beverage using the kit 85. By mixing the desired componentsof the flavor system 12 along with yeast 70, sugar 75 and water in thecontainer 80 and maintaining the contents at a temperature greater thanabout 70° F. for about 2 to about 10 days, preferably about 4 to about 7days, to create a carbonated beverage having the desired flavor and/oraroma characteristics.

For example, a beer-like beverage can be formed by placing anappropriate amount of a flavor system configured to create a beveragehaving the flavor of beer, ethanol, maltodextrins, hop extract, 0.25teaspoon yeast, 2.5 teaspoons of sugar and 1 liter of water in a sealedcontainer for about one week at a temperature of about 72° F.±4° F.Preferably, the beverage is created in less than about 10 days. By usingyeast and sugar, carbonation is created in the beverage.

An apparatus 21 for making a flavored beverage comprises a plurality ofreservoirs 22, each reservoir configured to hold an individual flavor oraroma compound 20, 20′, 20″, 20′″, 20″″ and including an outlet 23, awater source 90 operable to supply water, a mixing unit 30 operable tomix water from the water source 90 with a quantity of one or more flavoror aroma compounds 20, 20′, 20″, 20′″, 20″″ to form a beverage, a sourceof pressurized gas 35, the source of pressurized gas 35 being operableto deliver pressurized gas to the mixing unit 30 so as to providecarbonation to the beverage, and a dispensing unit 40 operable todispense the beverage from the apparatus 21 via an outlet 42 into acontainer 45.

As shown in FIG. 3, the apparatus 21 for making a beverage includes ahousing 24 which houses the mechanical and electronic components of theapparatus 21. Preferably, the housing 24 can be formed of plastic and/ormetal.

The apparatus 21 can be a compact, counter sized device or a largerdevice for use in restaurants, bars or other establishments which servebeverages.

Preferably, as shown in FIG. 3, the water reservoir 90 is used to supplythe water necessary for making a serving of a beverage. Alternatively,instead of a water reservoir 90, the apparatus 21 can include a waterline (not shown) connected to an external water supply source. In oneembodiment, the water reservoir 90 or the water line can be cooled by acooling system 92 so as to provide a chilled beverage if desired. Thecooling system 92 can include a fan or other apparatus which is operableto cool the water.

Also preferably, the source of pressurized gas canister 35 is used tosupply carbonation if desired. Preferably, the source of pressurized gascanister 35 is replaceable. The source of pressurized gas canister 35preferably includes carbon dioxide. However, in an alternativeembodiment, the source of pressurized gas canister 35 can includenitrogen. Preferably, the amount of carbonation provided by the sourceof pressurized gas canister 35 can be controlled depending on thepreference as to the level of carbonation of the adult consumer. Forexample, the adult consumer can use input a desired level of carbonationinto a control system 50 via a user interface 55, which can be a touchscreen or other suitable input device. The control system 50 can controlthe amount of pressurized gas to be released from the source ofpressurized gas canister 35.

The control system 50 and the user interface 55, can also allow an adultconsumer to input system requirements including the desired amount ofcarbonation, desired alcohol content, chilling of the drink, mixing ofthe drink, flavor and/or aroma compounds desired in the beverage, andother such functions. The apparatus 21 can also include a power supply60 operable to provide power to the apparatus 22 during use. The powersupply 60 can include a battery or an AC adapter. The control system 50can include manual or automatic controls 25 for controlling the amountof flavor and/or aroma compounds to be released from each of thereservoirs 22.

Preferably, the apparatus 21 is able to prepare a drink within about 5minutes or less upon demand and without the need for a bartender orother human intervention.

In use, the adult consumer can activate the apparatus 21 using the userinterface 55 of the control unit 50 and await dispensing of theirbeverage. Water from the water supply 90 and optionally pressurized gasfrom the pressurized gas source 35 are dispensed simultaneously or inseries to the mixing unit 30 where the pressurized gas and water aremixed with the flavor and/or aroma compounds 20, 20′, 20″, 20′″ of theflavor system and optionally alcohol.

The method and apparatus described herein can be modified for home useor on a larger scale in manufacturing facilities. Thus, instead ofbrewing a variety of different beers, a manufacturer could brew a singlelow flavor beer and modify the taste and aroma by using the low flavorbeer as a main liquid in the apparatus 21 and adding different flavorsystems thereto to provide a variety of different beers. In addition,since the liquid base is a low flavor beer, the addition of a flavorsystem thereto can provide a full flavor beer having fewer calories anda lower alcohol content than conventionally brewed full flavor beers.

In this specification, the word “about” is often used in connection withnumerical values to indicate that mathematical precision of such valuesis not intended. Accordingly, it is intended that where “about” is usedwith a numerical value, a tolerance of ±10% is contemplated for thatnumerical value.

While the foregoing describes in detail a flavor system and method forforming a beverage with reference to a specific embodiment thereof, itwill be apparent to one skilled in the art that various changes andmodifications and equivalents to the flavor system and method may beemployed, which do not materially depart from the spirit and scope ofthe invention.

We claim:
 1. A method of making an alcoholic beverage having the flavorof whiskey, the method comprising: adding about 100,000 μg/l to about5,000,000 μg/l of 3-methylbutanol, about 100,000 μg/l to about 5,000,000μg/l of 2-methylbutanol, about 100 μg/l to about 25,000 μg/l ofvanilline, about 20 μg/l to about 5,000 μg/l of 3-methylbutanal, about5,000 μg/l to about 200,000 μg/l of 2-phenylethanol, about 10 μg/l toabout 1,000 μg/l of 2-phenylacetic acid, about 100 μg/l to about 10,000μg/l of 2-phenylethyl acetate, about 100 μg/l to about 5,000 μg/l ofethyl butyrate, about 500 μg/l to about 25,000 μg/l of ethyl octanoate,about 10 μg/l to about 500 μg/l of ethyl-2-methylbutyrate, about 1 μg/lto about 100 μg/l of (E)-b-damascenone, about 500 μg/l to about 25,000μg/l of 3-methylbutyl acetate, about 2,000 μg/l to about 100,000 μg/l of1,1-diethoxyethane, about 100 μg/l to about 50,000 μg/l of whiskeylactone, about 10 μg/l to about 10,000 μg/l of 2-methoxyphenol, about 10μg/l to about 1,000 μg/l of 4-allyl-2-methoxyphenol, about 10 μg/l toabout 500 μg/l of 5-pentyldihydrofuran-2(3H)-one, about 10 μg/l to about10,000 μg/l of 4-methyl-2-methoxyphenol, about 1 μg/l to about 70 μg/lof 5-hexyldihydrofuran-2(3H)-one, about 1 μg/l to about 100 μg/l of(E,E)-2,4-decadienal, about 0.1 μg/l to about 10 μg/l of(E,E)-2,4-nonadienal, about 50 μg/l to about 10,000 μg/l of4-ethylphenol, about 1 μg/l to about 10,000 μg/l of 4-methylphenol,about 2,000,000 μg/l to about 10,000,000 μg/l of glycerol, about 30,000μg/l to about 150,000 μg/l of tannic acid, about 1,000,000 μg/l to about5,000,000 μg/l of oak extract, and about 1,000 μg/l to about 474,000,000μg/l of ethanol to a quantity of water so as to form an alcoholicbeverage having the flavor of whiskey.
 2. The method of claim 1 whereinabout 1,000,000 μg/l of 3-methylbutanol, about 500,000 μg/l of2-methylbutanol, about 5,000 μg/l of vanilline, about 500 μg/l of3-methylbutanal, about 10,000 μg/l of 2-phenylethanol, about 1,000 μg/lof 2-phenylacetic acid, about 3,000 μg/l of 2-phenylethyl acetate, about500 μg/l of ethyl butyrate, about 10,000 μg/l of ethyl octanoate, about200 μg/l of ethyl-2-methylbutyrate, about 10 μg/l of (E)-b-damascenone,about 2,500 μg/l of 3-methylbutyl acetate, about 15,000 μg/l of1,1-diethoxyethane, about 5,000 μg/l of whiskey lactone, about 50 μg/lof 2-methoxyphenol, about 400 μg/l of 4-allyl-2-methoxyphenol, about 300μg/l of 5-pentyldihydrofuran-2(3H)-one, about 15 μg/l of4-methyl-2-methoxyphenol, about 5 μg/l of 5-hexyldihydrofuran-2(3H)-one,about 40 μg/l of (E,E)-2,4-decadienal, about 5 μg/l of(E,E)-2,4-nonadienal, about 150 μg/l of 4-ethylphenol, about 10 μg/l of4-methylphenol, about 5,000,000 μg/l of glycerol, about 100,000 μg/l oftannic acid, and about 4,000,000 μg/l of oak extract are added to thequantity of water.
 3. The method of claim 1, wherein about 316,000,000μg/l of ethanol is added to the quantity of water.
 4. The method ofclaim 1, further comprising adding about 3,000 μg/l to about 300,000μg/l of acetaldehyde, about 50 μg/l to about 2,500 μg/l ofethyl-2-methylpropanoate, about 100 μg/l to about 10,000 μg/l of ethylhexanoate, about 10 μg/l to about 1,000 μg/l of ethyl-3-methylbutyrate,about 10 μg/l to about 500 μg/l of ethyl-2-methylbutyrate, about 1 μg/lto about 100 μg/l of trans-ethyl cinnamate, about 10 μg/l to about 1,000μg/l of ethyl-3-phenylpropanoate, about 100 μg/l to about 100,000 μg/lof ethyl decanoate, about 50 μg/l to about 5,000 μg/l of ethylpropanoate, about 5 μg/l to about 5,000 μg/l of 4-ethyl-2-methoxyphenol,about 1 μg/l to about 500 μg/l of 4-propyl-2-methoxyphenol, about 10μg/l to about 1,000 μg/l of 2-methoxy-5-methylphenol, about 10 μg/l toabout 1,000 μg/l of 2,6-dimethoxyphenol, about 1 μg/l to about 8,000μg/l of 3-methylphenol, about 1 μg/l to about 20,000 μg/l of2-methylphenol, about 50 μg/l to about 20,000 μg/l of phenol, about 1μg/l to about 5,000 μg/l of 3-ethylphenol, about 1 μg/l to about 5,000μg/l of 2-ethylphenol, about 500 μg/l to about 2,5000 μg/l of transaconitic acid, about 100 μg/l to about 25,000 μg/l of cis-aconitic acid,about 200 μg/l to about 30,000 μg/l of ellagic acid, about 1,000 μg/l toabout 500,000 μg/l of lyoniresinol, about 5 μg/l to about 200 μg/l of2,3-butanedione, about 100,000 μg/l to about 10,000,000 μg/l of2-methylpropanol, about 1 μg/l to about 50,000 μg/l of 2,3-pentanedione,about 20 μg/l to about 1,000 μg/l of 2-methylpropanal, about 100 μg/l toabout 8,000 μg/l of 2-methylbutanal, about 10 μg/l to about 1,000 μg/lof furaneol, about 0.5 μg/l to about 50 μg/l of ethylfuraneol, about 0.5μg/l to about 500 μg/l of linalool, about 1 μg/l to about 500 μg/l ofphenylacetaldehyde, about 1 μg/l to about 100 μg/l of geraniol, about0.1 μg/l to about 5 μg/l of 3-hydroxy-4,5-dimethyl-2(5H)-furanone, about250 μg/l to about 10,000 μg/l of 3-(methylthio)-1-propanol, about 0.1μg/l to about 10 μg/l of 3-(methylthio)-1-propanal, up to about 50,000μg/l of 5-hydroxymethylfurfural, up to about 1,000 μg/l of5-ethoxymethylfurfural, up to about 1,000 μg/l of5-methoxymethylfurfural, up to about 1,000 μg/l of5-acetoxymethylfurfural, or about 1 μg/l to about 100 μg/l of(E)-2-nonenal to the quantity of water.